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Steak and Irish Stout Pie
Steak and Irish Stout Pie
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Prep Time:
30 minutes
Cook Time:
195 minutes
Total Time:
225 minutes
Decadent steak and stout pie with Irish gravy, tender steak, flaky crusts.
Ingredients:
  • 2 pounds round steak, cut into 1/2-inch cubes
  • 1 tablespoon all-purpose flour
  • 3 ounces lard
  • 8 slices bacon, finely chopped
  • 5 onions, minced
  • 0.25 pound fresh mushrooms, sliced
  • 1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon raisins
  • 1 teaspoon brown sugar
  • 1 (15 ounce) package double-crust pie pastry, thawed
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C). Coat steak cubes with a light dusting of flour on a plate.
  • Heat lard and bacon in a large skillet over medium heat until bacon sizzles. Add floured steak to the skillet and cook, stirring occasionally, until steak and bacon are golden brown, about 10-15 minutes. Transfer everything to a large casserole dish.
  • Sauté the onions and mushrooms together in the skillet until the onions are lightly browned and the mushrooms are tender, approximately 10 minutes, then transfer them to the casserole dish.
  • Combine rich, flavorful stout beer with fragrant parsley, sweet raisins, and caramel-like brown sugar in the casserole dish before sealing it snugly with aluminum foil.
  • Bake in a preheated oven until the gravy thickens and the steak is tender, stirring occasionally, for about 2 1/2 hours. Then, remove from the oven and increase the temperature to 400 degrees F (200 degrees C).
  • Place a pie pastry in a 9-inch deep-dish pie plate and bake in the preheated oven until lightly browned, approximately 10 minutes.
  • Fill the partially-baked pie crust with the cooked steak filling. Top the filling with the remaining pie pastry, sealing the edges tightly. Bake until the top crust is golden brown, about 10 to 15 minutes.

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